I think I discovered my favorite way to eat chestnuts and it is in this Chestnut Creme filled dessert that is just absolutely scrumptious! 

The coconut cream gives it its perfect consistency by making it smooth and creamy rather than dry and heavy, but the chestnut flavor bursts through in every bite. 

It´s a perfect fall dessert! 

Ingredients

For the chestnut creme: 

• 200 grams peeled chestnuts
• 1/3 cup almond or soy milk 
• 1/3 cup brown sugar 
• 1 tsp. vanilla
• 1 cup coconut cream (heavy) 
• 2 tbsp. chocolate powder 

For the cake:

• 1 1/2 cup all-purpose flour
• 1/3 cup cornstarch  
• 2 tbsp cocoa powder
• 1/2 tsp baking soda
• 1 tsp white vinegar or lemon juice
• pinch of salt
• 1/2 tsp vanilla
• 1 cup non-dairy milk 
• 1/4 cup oil 

Preparation

1. Preheat the oven to 350 degrees.
2. In a food processor, place the chestnuts, the non-dairy milk, sugar, vanilla, salt, and chocolate powder. Process until smooth. It will be a thick and dense paste.
3. Transfer the mixture into a bowl and incorporate the coconut cream. Mix thoroughly until smooth and creamy.
4. Place it in the refrigerator so that it can get thicker.
5. In the meantime, make the cake.
6. Put the vinegar into the milk and let it sit for a few minutes until it curdles.
7. In a bowl, place the milk curds, the sugar, oil, salt, and vanilla, and mix.
8. Add the flour, baking soda, cornstarch, and cocoa powder and gently mix.
9. Using a regular-size (18' x 26´) sheet pan lined with parchment paper, place the cake mix on it and spread it out into a thin layer, covering the whole surface.
10. Bake in a preheated oven for approximately 20 minutes until it's spongy and a dry toothpick comes out clean, but not longer so that it doesn´t dry out too much.
11. Take out the cake and let it slightly cool for about 4 minutes. 
12. Using the parchment paper, bring out the cake unto a working surface. 
13. Spread the chestnut cream all over the cake.
14. Start rolling the cake with the cream using the parchment paper and gently pressing as you roll so that it´s tight enough to stay but not too tight for the cream to come out.
15. Place in the refrigerator for a few hours before serving so that as you slice it, the pieces will stay put.